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Suetcrust

This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. See notes at the bottom of recipe for more ideas. This recipe makes enough to cover a large pie dish for 4-6 servings.

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Ingredients
Serves: 6

115 g (4 oz) self-raising flour

pinch of salt

55 g (2 oz) shredded beef suet

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MethodPrep:5min › Ready in:5min

Sift the flour and salt into a mixing bowl. Stir in the suet.

Add 3–4 tbsp cold water and mix to make a firm but soft dough. Knead lightly in the bowl until smooth. Roll out on a floured surface and use immediately, as directed in the recipe.

Some more ideas

For cheese suetcrust, add 30 g (1 oz) grated mature Cheddar, Parmesan or other hard cheese before mixing in the water. * For herbed suetcrust, add 1–2 tbsp chopped fresh herbs with the suet. * For a richer, more nutritious suetcrust, replace the water with 1 beaten egg plus just enough water to bind the dough together. * For sweet suetcrust, add 1 tsp caster sugar to the flour and omit the salt. Replace the water with semi-skimmed milk. * For a lighter suetcrust, replace 30 g (1 oz) of the flour with fresh white breadcrumbs.